Rhubarb and Cardamon Frozen Yoghurt.

Frozen yoghurt has such a delicious slightly sour flavour and the wonderful joy of being leaps and bounds better for you than its calorific ice cream cousin.

Years ago I made a scrummy rhubarb and cardamon crumble that positively oozed butter and sugar.  So this is the good for you version.  Don't expect the sweetness of Ben and Jerry's, it's a more refreshing and fragrant option.  Perhaps a good one for a girlie dinner or lunch party.

Ingredients

11 stalks young tender rhubarb

3 cardamon pods

3 tbsp brown sugar

600g plain low fat yoghurt

Method

1. Prepare your ice cream machine.

2. Cut the rhubarb into small chunks and place in a saucepan with the sugar and 4 tbsp of water over a moderate heat. Cook, stirring occasionally until it is all soft and mushy.

3. Bash the cardamon pods and remove the black seeds.  Crush the seeds finely using a pestle and mortar or the back of a knife and add to the saucepan.  You don't want any large cardamon pieces floating around.  Trust me.

4. Once the rhubarb has cooked through and gone mushy remove from the heat and allow to cool.

5. Place the rhubarb in the fridge for 3 to 24 hours.

6. Mix the rhubarb into the yoghurt and churn in your ice cream machine until nearly set.

Serve in tubs, a cone or with an apple pie for some guilt free yumminess.